Low Sodium Kimbab

Discover a deliciously wholesome twist on a Korean classic with this Low Sodium Kimbab recipe, perfect for those seeking a flavorful yet health-conscious meal. Packed with vibrant, nutrient-rich vegetables like spinach, carrots, and cucumber, along with tender strips of smoked turkey breast and a thin, savory egg omelet, this dish delivers well-balanced nutrition in every bite. The perfectly seasoned rice, lightly blended with rice vinegar and a hint of sweetness, is wrapped in briny nori sheets, creating beautiful, bite-sized rolls that are as visually stunning as they are delicious. Made with reduced sodium and lightly seasoned ingredients, this kimbab provides a guilt-free alternative to traditional Korean sushi rolls without compromising on taste. Ideal for lunchboxes, picnics, or light meals, this recipe is easy to customize and sure to impress!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 5

Ingredients

• 2 cups short-grain white rice
• 2.5 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 5 sheets nori sheets
• 4 cups spinach leaves
• 1 medium, julienned carrots
• 1 medium, julienned cucumber
• 2 large egg
• 2 tablespoons sesame oil
• 2 tablespoons sesame seeds
• 100 grams smoked turkey breast

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Drain and combine with 2.5 cups of water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and cook until rice is tender and water is absorbed, approximately 15-20 minutes.

Step 2

While the rice is cooking, whisk together the eggs and cook in a non-stick skillet over medium heat to form a thin omelet. Flip once to ensure both sides are cooked. Let it cool, then slice into thin strips.

Step 3

Blanch the spinach in boiling water for about 30 seconds, then immediately rinse under cold water to stop the cooking process. Squeeze out excess water, then toss the spinach with 1 tablespoon of sesame oil and set aside.

Step 4

In the same skillet, lightly sauté the julienned carrots with a small drizzle of sesame oil over medium heat until slightly softened, for about 3 minutes.

Step 5

In a small bowl, mix the rice vinegar and sugar until dissolved. Once the rice has finished cooking, gently fold in the vinegar mixture into the rice using a wooden spatula, being careful not to mash the rice.

Step 6

On a bamboo sushi mat or clean surface, place one nori sheet shiny side down. Evenly spread about 3/4 cup of prepared rice over the nori, leaving a 1-inch border at the top edge.

Step 7

Arrange a small portion each of spinach, carrot, cucumber, egg slices, and smoked turkey strips evenly along the bottom third of the rice.

Step 8

Using the bamboo mat, roll the kimbab from the bottom, pressing gently to form a tight cylinder. Use a little water to seal the edge of the nori to itself.

Step 9

Repeat the process with remaining ingredients to make additional rolls.

Step 10

Using a sharp knife, slice each roll into 1/2-inch thick slices. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 11

Sprinkle sesame seeds over the sliced kimbab and serve immediately.

Nutrition Facts

Serving size	(1688.7g)

Amount per serving	% Daily Value*
Calories	1300.7

Total Fat 57.8g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 19.8g
Cholesterol 466.0mg	0%
Sodium 1107.9mg	0%
Total Carbohydrate 150.2g	0%
Dietary Fiber 11.6g	0%
Total Sugars 13.7g
Protein 50.1g	0%

Vitamin D 107.5IU	0%
Calcium 336.1mg	0%
Iron 9.3mg	0%
Potassium 2139.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 15.2%

Carbs: 45.5%